Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly. Source: Diabetic Living Magazine, Spring 2020

Sara Haas, R.D.N., L.D.N.


Steak & Rub


Instructions Checklist
  • To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.

  • Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.

  • To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.

  • To prepare salad: Combine lettuce, corn, beans, bell pepper, and onion in a large bowl. Add the dressing and toss to coat.

  • Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, cilantro, and pepitas, if using.


To make ahead: Refrigerate dressing (Step 2) for up to 2 days.

Tip: To oil a hot grill grate, soak a paper towel with vegetable oil, hold it with tongs and rub it over the grate. (Do not use cooking spray on a hot grill.)

Nutrition Facts

467 calories; 22 g total fat; 5 g saturated fat; 83 mg cholesterol; 538 mg sodium. 1054 mg potassium; 32 g carbohydrates; 9 g fiber; 7 g sugar; 36 g protein;